- Zig Ziglar
I love products with a story to tell. What fun is it selling a hunk-o-beef called American Kobe-style, for instance, that is "like" something good from Japan. You find it everywhere, on the same menus that also have to have mac and cheese on them for the kids. It is a complete reflex menu item that results from mental exhaustion and a resignation to well meaning trends.
But for me? Give me Texas grown Akaushi Beef. at Lallapalooza any day over the generic and overpriced American Kobe(like) beef.
Speaking of Lallapalooza the butter poached steak program-Phase #1- is in full swing, as is their new early bird special menu featuring Prime Rib or an Airline chicken breast. Check it out.
While we are on the subject of specials, has anyone else tried the balsamic barbeque demi glazed pork shanks at Tarpy's? It's a 22oz pork shank slow cooked sous vide style in the balsamic bbq demi, served with Gruyere mashed potatoes and garden veggies. A killer bargain at about $26.00 a plate!
What about Chef Tony Baker's artisan dry cured Vande Rose Pork bacon. Amazing product featured all over his menu. His 10 oz frenched pork chop hand carved from a 10 bone center cut pork rack is incredible!
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